Effect of high hydrostatic pressure combined with pH and temperature on glucose/fructose-leucine/lysine/glutamate browning reactions

Pongsuriya Komthong, Tatsuo Katoh, Noriyuki Igura, Mitsuya Shimoda, Isao Hayakawa

研究成果: Contribution to journalArticle査読

8 被引用数 (Scopus)

抄録

Effect of high hydrostatic pressure (100 MPa) combined with pH (6.0, 7.0 and 8.0) and temperatures (80°C and 90°C) on Maillard reaction was investigated via the sugar (glucose or fructose)-amino acid (leucine, lysine or glutamate) solution models. Overall intermediate and final browning products produced were spectrophotometrically measured, and 5-(hydroxymethyl)-2-furfural (HMF) content was gas-chromatographically detected. Increases of pH and temperature accelerated the production of intermediate and final products of all solutions, while high pressure treatment suppressed the reaction. HMF was the most abundant compound among the detected compounds on chromatograms. Its content was also increased with the increase in temperature, but decreased in high pressure treatment. Effect of pH on the productions of intermediate and final compounds in glucose-amino acid systems was greater than in fructose-amino acid systems. Among three amino acids used, lysine was the most reactive amino acid in the productions of intermediate and final browning products, including production of HMF.

本文言語英語
ページ(範囲)135-142
ページ数8
ジャーナルJournal of the Faculty of Agriculture, Kyushu University
48
1-2
出版ステータス出版済み - 10 1 2003

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 農業および作物学

フィンガープリント

「Effect of high hydrostatic pressure combined with pH and temperature on glucose/fructose-leucine/lysine/glutamate browning reactions」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル